- 5 pounds [2.3 kg] sweet small fresh peas
- 6 ounces [170 g] butter
- 1 onion
- 1 lettuce heart
- 1 sprig parsley
- 6 tablespoons [90 ml] water
- 2 egg yolks
- Pinch of salt
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- Put the peas in a saucepan [made or neither iron nor tin] with the butter, a whole onion, the lettuce heart tied with kitchen string, the parsley and the water.
- Salt very lightly and bring to a boil over a high heat.
- Then, after a few minutes, reduce the heat, cover with a soup plate into which you pour a little water.
- This will keep the steam in the saucepan.
- Simmer for 25 minutes.
- Just before the peas have finished cooking, beat the egg yolks slightly.
- Take out the lettuce and the parsley and remove the peas from the heat.
- Pour in the egg yolks, stirring constantly with a fork.
- This is called binding.
- Pour the peas immediately into a heated vegetable dish and serve.
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